Beef Stir-Fry with Summer Veggies

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Servings: 4 Prep: 25 min Cook: 5 min Dairy Free Gluten Free Stovetop Added about 1 month ago Updated about 1 month ago

Ingredients

⅓ cup coconut aminos ¼ cup sherry 1 ½ tablespoons honey ¾ teaspoon cornstarch 1 ½ inches fresh ginger 1 zucchini 1 squash 3 carrots 6 ounces snap peas 3 tablespoons avocado oil 1 ½ pounds flank steak ⅛ teaspoon sea salt, to taste 1 ½ teaspoons ground black pepper 1 tablespoon minced garlic

Instructions

1. In a small bowl, add coconut aminos, sherry, honey, and cornstarch, and combine well.

2. Peel and mince ginger. Cut zucchini, squash, and carrots into matchsticks (or use a mandoline slicer). Trim the ends off the sugar snap peas.

3. In a large frying pan or wok, heat half of the avocado oil over high heat.

4. Slice the flank steak thinly and cut into 1 inch pieces. Season the pieces with sea salt and fresh ground pepper.

5. Add the pieces to the hot pan and quickly sear on all sides for about 3 minutes total - meat should be browned but still rare on the inside. Transfer to a plate.

6. Return the pan to high heat; add the remaining avocado oil and all of the garlic and ginger. Stir for about 1 minute to release the flavors without overcooking.

7. Add the zucchini, squash, carrots and snap peas and stir-fry for about 4 minutes.

8. Add the steak and sauce mixture. Cook, stirring often until sauce thickens slightly, about 3-4 minutes. Serve.